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Peach Cherry Blueberry Crumble - vegan + gluten-free! |
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Author: Lisa Lin

Peach Cherry and Blueberry Crumble

Juicy peaches, cherries, and blueberries are topped with a light, crisp oatmeal streusel. Add a scoop of ice cream on the side, and you'll have the ultimate summer treat! Serves 4 to 6.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr


Fruit Filling

  • 2 medium peaches, pitted and chopped (about 8oz./225g)
  • 1 cup pitted and halved cherries, about 150g
  • 1/2 cup blueberries, 100g
  • 2 TBS lemon juice
  • zest from 1/2 lemon
  • 1 TBS maple syrup
  • 1/2 tsp freshly ground cardamom, optional

Oat Streusel

  • 1 1/3 cups (125g) rolled oats
  • 1/2 cup (55g) almond flour
  • 1/4 cup (60g) light muscovado sugar (or sub with light brown sugar)
  • 5 TBS coconut oil, melted
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • pinch of salt


  • Preheat oven to 350 degrees F (175 degrees C). Spray a cast-iron skillet or a pie dish with cooking spray.
  • In a medium bowl, toss the fruit filling ingredients. Spread the fruit in the skillet or pie dish.
  • In another medium bowl, mix the oat streusel ingredients together. I used my hands to mix and squeeze the ingredients together, so that I can get more clumps in the topping. Spread oat mixture over the fruit until the entire surface is covered.
  • Bake for 40 to 45 minutes, or until the fruit juices are bubbling.
  • Let cool for a few minutes before serving. Enjoy with some ice cream!


1. Loosely adapted from Green Kitchen Stories.[br][br]2. You can use frozen fruit to make the crumble. Just be sure to thaw the fruits and make sure that you squeeze out the excess water in the fruits.[br][br]3. To melt coconut oil, I usually stick it in the microwave for 20 seconds.
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